TONY'S FAVORITE ITALIAN CREAM CAKE

TONY'S FAVORITE ITALIAN CREAM CAKE

1 C   margarine

2 C   sugar

2 C   all purpose flour

1/4 t salt

1 t    baking soda

1 C  buttermilk

5      eggs, separated

1 C  coconut

1 C  pecans

1 1/2 t vanilla

1/2 t almond extract

Grease and flour 13 x 9 inch baking pan.

Cream margarine and sugar.  Beat in egg yolks, one at a time.  Mix flour and salt in separate bowl.  Add soda to buttermilk.  Add flour mixture alternately with buttermilk mixture, beating after each addition.  Beat egg whites until they form a peak, set aside.  Add coconut, pecans, vanilla, and almond extract.  Mix well.  Fold egg whites into batter.

Pour into 9 x 13" baking pan, well greased and floured.

Bake in preheated oven at 350 degrees for 30-35 minutes, or until toothpick inserted into center comes out clean.  Let cool 10 minutes on rack before removing from pan.

Frost with cream cheese frosting.

CREAM CHEESE FROSTING
 

8 oz cream cheese, softened at room temperature

1/2 C (1 stick) softened margarine

1 t vanilla

1 box powdered sugar (3 1/2 Cups)

Cream margarine and cream cheese together,  Beat in powdered sugar.  Add vanilla.  Beat to spreading consistency.

Remember that this is a homemade cake.  I tell everyone that I bake all the fat and calories out of it.

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